Real Chicken Stock

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1

Recipe by: flyinmetal

"Real chicken stock is made over a period of 3 to 4 hours to develop the flavor, so here it goes. You can buy chicken bones from your local butcher (mine charges a mere 49 cents a pound) or you can buy whole chickens and cut them up yourself, freeze the edible parts, and use the carcasses for the stock."

Directions

Prep

15 m

Cook

4 h

Ready In

4 h 15 m

Place the chicken bones in the bottom of a large stock pot and fill with enough cold water to cover the bones by about 2 inches. Bring the water to a gentle simmer over medium-low heat. The bubbles should just barely break the surface. After the stock has simmered for about 30 minutes, skim off any foam that forms on the surface or the edges of the pot and discard. Continue simmering another 90 minutes.

Add the celery, carrots, and onion to the stock pot. As the stock simmers, continue to skim off any foam. After 1 hour and 15 more minutes, wrap the parsley stems, thyme, bay leaf, peppercorns, and garlic in a small piece of cheesecloth and tie into a tidy package with kitchen twine. Add the seasoning bundle to the stock. Simmer for 45 more minutes (4 total hours simmering time); remove the seasoning bundle. Strain the stock through a fine mesh strainer lined with cheesecloth. Season to taste with salt.

All done! Now take a photo, rate it, and share your accomplishments!

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Footnotes

Cook's Note

I've found that a great way to save chicken stock is to buy some plain old ice cube trays that you use especially for stock. Each ice cube turns out to be approximately 1 to 1 1/2 ounces. Freeze the stock into ice cubes and store in a plastic zipper bag in freezer. This way when a recipe calls for 6 ounces of stock, you just pull 6 ice cubes out of the freezer.

Editor's Note

Chill the stock and remove the solid fat that forms on the top, if desired.

Reviews 9

10 Ratings

Daddy's applesauce

11/8/2011

Makes the most amazing chicken noodle soup!! I buy a whole bird and make the Sticky Rotisserie chicken from this site. After dinner I remove the remaining meat and put the carcass, skin and everything else in cheese cloth. After making the broth I simply remove the two cheese cloth "bags" and add noodles, peas and the leftover chicken I pulled from the night before. This is one of the few recipes my entire family LOVES to eat!!

Wendy Dawn

Mary Anne

12/17/2011

This a really good stock I make mine the same the only thing that I do different is I use a large tea type ball and put all the spices in there that way I don't have to use the cloth. I also use the ball when I cook corned beef I put the spices in the ball that way I don't have to plow through all of the spices still have the flavor but no mess. I also strain the just of the chicken broth with a chinois....It is a very fine strainer really really fine.